Gulai Cumi-Cumi Recipe

Gulai Cumi-Cumi Recipe

(Squid Curry)

500 g (1 lb) fresh squid, remove head and ink sac

1 medium onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

1 teaspoon finely grated fresh ginger

1 teaspoon salt

1 teaspoon chili powder

½ teaspoon dried shrimp paste (trasi)

1¾ cups coconut milk

4 kemiri nuts or brazil nuts, grated

1 stalk lemon grass, finely sliced or 1 teaspoon grated lemon rind

1 teaspoon palm sugar or substitute

4 tablespoons tamarind liquid or lemon juice to taste

Method:

Wash well inside and out of squid and rub away spotted skin from body.  Cut each squid in halves lengthways, then into bite-size pieces.  Put all other ingredients except sugar and tamarind or lemon juice into a saucepan and bring to simmering point, stirring.  Allow to simmer over low heat, uncovered, until thickened.  Stir occasionally.  Add squid, simmer for 5 to 6 minutes.  Add sugar and tamarind or lemon juice, taste and add more salt if necessary.  Serve hot with rice and vegetables.